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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sour Cream Pork Chops with Onions (Vidalia) Recipe

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This recipe for Sour Cream Pork Chops with Onions (Vidalia) is from The Seavey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(4) 1-1/2 to 2 inch thick pork chops ( boneless or bone-in)
Salt and freshly ground pepper
2 tbsp. . vegetable oil
1& 1/2 cups sliced Vidalia onion, separated into rings
1 cup beef stock
1 tbsp. chopped fresh parsley
1 tsp. yellow mustard
1 tsp. paprika
1 8 ounce container of sour cream

Hot cooked rice or egg noodles for serving - optional
Chopped fresh parsley for garnish - optional
Directions:
Directions:
Sprinkle the pork chops with salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook until browned, 4 to 5 minutes per side depending on size of chops. Place the onions evenly over the pork chops.

In a small bowl, combine the stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops. Return the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Stir in the sour cream until blended and cook until heated through, 4 to 5 minutes, DO NOT BOIL. Can be served over rice or egg noodles if desired. May garnish with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Allyson and I made this as a test recipe last year. I liked it so much that I have made it many times since. Hope you enjoy!!!

 

 

 

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